If Swiss history and hearty comfort food had a lovechild, it would probably be the experience you get when visiting the Burgruine Attinghausen and then descending to enjoy a meal at Pouletburg right below its rugged hilltop ruins.

⛰️ A Castle Born Around 1100

Perched on a rocky rise in the village of Attinghausen (canton Uri), the Burgruine Attinghausen stands as a tangible echo of medieval times. The earliest fortified structure here dates back to before 1100, and by the 13th century, the mighty stone castle — complete with a large tower and defensive ring walls — dominated the village skyline.

Visitors today can still climb around the ruins and imagine how life might have been inside those thick walls — from the hearth-warmed rooms with ornate tiled stoves to the panoramic views that once scanned the Reuss Valley below. Archaeological digs have turned up fascinating relics from daily life in the castle as well as hints of its dramatic past, including layers of burnt debris suggesting a fire might have brought its end around the mid-1300s.

The founders of  Attinghausen Castle are unknown. Around 1240, the barons of Attinghausen/Schweinsberg, originally from the Emmental region, took over its construction. Prominent members of the family were Knights Werner II and Johannes. Both also served as Landammanns (chief magistrates). From 1337, Johannes held the Imperial Court in Flüelen. Another branch of the family resided in the nearby Schweinsberg tower house. The tower was built around 1200, and the palace and the surrounding wall approximately 50 years later. During excavations in 1887/99 and 1979, numerous archaeological finds were collected and compiled. The finds are now exhibited in the Historical Museum of Uri, Altdorf. It encompasses the thematic groups of weapons, household goods, crafts, clothing, and pouches. Most of the finds could be classified and dated to the castle’s main construction phases around 1100 and 1200 to 1250. The core of the complex is the 11.6×11.6 meter tower, which formerly had a high entrance. <the tower was probably once at least 22to 25 meters high.

Part of what makes Attinghausen special isn’t just its stone ruins, but that the castle isn’t isolated on a distant hilltop — it literally watches over the village and all who pass under it.

🍗 A Name With Local Flair: Pouletburg

Just a short stroll from the ruin’s base, you’ll find Pouletburg, a restaurant whose name is a playful nod to the old castle (“burg” means “castle” in German, and “Poulet” means “chicken”). It’s as if locals and visitors alike have taken the spirit of the place — historic, communal, rooted — and given it a deliciously modern twist.

Pouletburg has been welcoming diners for decades with its signature dish: traditional Poulet im Chörbli — chicken served in that famous Swiss-style basket with the sauce that has become something of a culinary institution in Uri.

This founding year (1905) comes from directory data — it may reflect when the business entity was established in some form, but detailed historical background (like when it first started serving its iconic Poulet im Chörbli) isn’t widely documented online in authoritative sources.

Many travel and review sites focus on the tradition and decades-long popularity of the restaurant’s chicken specialty rather than its precise history. Some external travel/food blogs mention it’s been serving its signature dish for around 60+ years, but they don’t cite formal founding documents.

Whether you’re stopping by after a day of hiking or simply exploring central Switzerland, it’s hard to resist the combo of storybook scenery and comfort food.

🪵 A Perfect Day Out

Here’s how you might plan your visit:

1. Morning at the Ruin: Wander the ruins of Burgruine Attinghausen, explore the old tower remains, soak up views of the valley and the Alps, and maybe even have a little picnic on the grassy spots beside the old walls.

2. Afternoon Feast at Pouletburg: Walk down to Pouletburg — the walk itself is a gentle reminder of how life has moved downhill from castle defenses to laid-back meals. Feast on classic poulet dishes in cozy dining halls (or on the terrace when the weather’s right).
3. Explore More of Uri: With plenty of other landmarks nearby — from lakeside trails to local museums — your day can easily stretch into an unforgettable Swiss adventure.

📸 Why This Pairing Works

What makes this combo unique is the juxtaposition:

• 👑 Ancient history — stepping into a ruin that once housed knights and nobles.

• 🍽️ Laid-back tradition — ending up in a local restaurant where generations have shared chicken dinners and good stories.

It’s a reminder that history isn’t just preserved in stone — it’s carried on in local food, names, and community traditions too.

Where & When

• Address: Kirchweg 6, 6468 Attinghausen, Uri, Switzerland

Hours: Open daily from early morning (around 09:00) with warm kitchen service typically from about 11:30 – 22:30. Tel. +41 41 870 21 84

Pouletburg Website

The place is often busy on weekends, so reservations are recommended if you want a better seat.

Your blogging friend Ulrich Koepf

Restaurant AlpaRipa, Rovltella, Lake Garda, Italy

(Touch or click on the highlighted text to open the link attached to it)

On your next trip to Lake Garda, Verona, or Sirmione, I recommend this restaurant on the edge of Lake Garda, and not far from Desenzano del Garda, restaurant AlpaRipa. (High Banks in English) Situated on the Riverbank of the lake, with an unbelievable view, you will enjoy a very unique style of cuisine, for lunch or dinner. We were a family of 22, on a visit to the area during New Year’s weekend, finding a restaurant to accommodate a group of 22 wasn’t the easiest task, especially during the holidays. This restaurant, however, could cater to us on short notice.

We didn’t know what to expect; all we knew was that the place was on the more expensive side than the previous restaurants we visited during our stay. The type of food that we experienced in AlpaRipa, I would call it “Cuisine Nouvelle” or  “Modern Cuisine”, the menu consisted of 5 courses, and each course was artistically presented on the plate. The food items of each course were perfectly cooked and delicious. Some family members commented afterward, “This food is like a waste of time”, but I, myself, knew what it took to deliver it, and hot, all at the same time, for 22 people, course after course! I could appreciate the work and effort that went into the delivery of that food!

I was one of the first chefs in Fort Lauderdale, Florida, back in the 80s, to introduce Cuisine Nouvelle to South Florida, the food was supposed to be a lighter version of the traditional French Cuisine, with less butter, less cream, more reductions of stocks and juices instead, and a lot of emphasis on the presentation.

Visit AltaRipa’s Webiste here

Viale Francesco Agello 15, 25015 Rivoltella, Desenzano del Garda Italien

Restaurant “Lucide” Lucerne

The translation or meaning of the name of this restaurant indeed becomes very clear the minute you walk through the front door!
The view from our table was fascinating, the local fair was located around the Cultural Center in Lucerne, Switzerland, in which Lucide is situated on the first floor, it was entertaining for us to watch the crowds, the rides, and the flashing lights, while we were enjoying our chat over cocktails.
Karl Bucher’s Interior Design created a stunning modern, eclectic look, the lighting consists of Willow Lamp Chandeliers, the custom made five meters long Chesterfield Sofa, the tangerine-colored velvet dining chairs, and the beautiful brass panels on the walls, are just a few of the items that created a perfect mixture between a French Bistro and an Art Deco Cafe.
The open kitchen with a large chef’s table in front of it was my favorite, even though we were sitting on the side of the open kitchen, we were able to watch the crew doing their coordinated dance moves in the kitchen through the reflection of the opposite window.
Our waitress Michele was great, she brought us some kind of homemade pretzel and a light aioli with our cocktails, and the rest of our meal was amazing! Perfect combinations, incredible flavors, and textures, perfectly seasoned and presented.

Our four-course menu consisted of Raviolo, filled with hand-pulled lamb, and finely shredded Parsnip laying in a vegetable broth, the other item was Pulpo, sous vide cooked, with horseradish foam, beans, and pistachio.
The second course was pan-seared halibut, over grilled cauliflower on the bottom, steamed and lightly pickled on top, with tarragon foam, and lime.

The main courses were, roasted Deer Loin with a delicately rolled herb omelet, Brussel sprouts, chanterelle mushrooms, piedmont hazelnut mousse, and a rich red wine reduction sauce, the other main course was a Piedmont beef sirloin, dramatic, red and savoy cabbage, and king oyster mushrooms.

For dessert we had stewed plums with curd cheese mousse and almond croquants, the other one was a specialty from the eastern part of Switzerland called “schlorizfladen”, a puff pastry base with dehydrated pear marmalade, topped with a warm egg custard served with a local, double cream piece of cheese, similar to a rich, creamy brie.

I congratulate Michele Meier and her team for a great dining experience! They certainly deserve the 16 GaultMillau points!

As always, I shall not write anything negative about any establishment, if I have nothing good to tell I won’t write about it, I just won’t go back to the establishment. If I made mistakes describing any dishes, I apologize, please correct me, I am writing and commenting as I remember enjoying the meal.

Your Blogging friend Ulrich

Visit Lucide’s  website here

I am washed and polished, rested and bored. I sit on my shelf, reminiscing of the past nights: the music, the laughter, the wine, and the food….. The cherished moments between friends and loved ones that I have been fortunate enough to play a part in. I wonder…when will the chef call upon me to present his next masterpiece, and which one will it be? The Golden Chop that satisfies hunger like no other, or the seared Tuna that has a knack for impressing taste buds; or maybe the Tilapia, grilled to perfection; or possibly ”The Tower” of heavenly mozzarella, juicy tomatoes, and a flavor made for royalty.

Whatever it will be, I know I am lucky because I get to be the one that holds the smile of thanks from the customer’s appetite.

The clock reads 6 pm, and the candles proudly display their flame. The martini glasses are singing with anticipation, and I can hear the silverware excitedly spreading a rumor of the new dish created especially by the chefs for tonight.

But there’s no time to get the details; it’s my turn again to become part of Martini’s Bistro! And maybe I’ll have the privilege of gracing the table for your next dinner!

Each one of the wait staff provided us with a small story about our restaurant; this was Leah’s version.

AUF DEUTSCH

Ich bin gewaschen und poliert, ausgeruht und gelangweilt. Ich sitze in meinem Regal und erinnere mich an die vergangenen Nächte: die Musik, das Lachen, den Wein und das Essen … Die geschätzten Momente zwischen Freunden und Lieben, an denen ich das Glück hatte, eine Rolle zu spielen. Ich frage mich … Wann wird der Küchenchef mich auffordern, sein nächstes Meisterwerk zu präsentieren, und welches wird es sein? Der goldene Kotelett, der wie kein anderer den Hunger stillt, oder der angebratene Thunfisch, der ein Händchen dafür hat, Geschmacksknospen zu beeindrucken; oder vielleicht der Tilapia, perfekt gegrillt; oder möglicherweise “The Tower” aus himmlischem Mozzarella, saftigen Tomaten und einem königlichen Geschmack.

Was auch immer es sein mag, ich weiß, dass ich Glück habe, weil ich derjenige sein kann, der das Lächeln des Dankes aus dem Appetit des Kunden in sich trägt.

Die Uhr zeigt 18 Uhr und die Kerzen zeigen stolz ihre Flamme. Die Martini-Gläser singen voller Vorfreude, und ich kann hören, wie das Besteck aufgeregt ein Gerücht über das neue Gericht verbreitet, das speziell von den Köchen für heute Abend kreiert wurde.

Es ist jedoch keine Zeit, die Details zu erfahren. Jetzt bin ich wieder an der Reihe, Teil von Martinis Bistro zu werden! Und vielleicht habe ich das Privileg, den Tisch für Ihr nächstes Abendessen zu schmücken!

Jeder der Kellner gab uns eine kleine Geschichte über unser Restaurant; Dies war Leah’s Version.

The world, I am sure, will never agree upon the exact origins of the word “bistro!” The most often quoted explanation is that bistro! bistro! is what the Russian solder shouted as they made for the cafes after seizing Paris in 1815. However, since the word really did not enter the French language until 1884, other explanations are more plausible. Some suggest the word comes from “bistrouille” or “bistouille”, which in the north of France refers to a mixture of coffee and eau-de-vie, or to a poor quality eau-de-vie, both drinks one might find in a “Bistro”. Going one step further, we have the verb “bistrouiller”, which refers to the preparation of an ersatz wine made with water, alcohol, and other products, which of course might be passed off as wine in a low-quality “bistro”.

Whatever its origins, everyone agrees that whether it’s a café, a small simple unpretentious restaurant, or simply a place to enjoy a glass of wine and a simple yet hearty sandwich, or burger, a bistro is a place for good times with friends.

Most simply a bistro is a small neighborhood restaurant serving home-style substantial fare for lunch and dinner

The chinaware is almost always thick and plain white,

the tables are covered with sheets of white, crinkle-edged paper, the floor peppered with sawdust. The menu – often an illegible mimeographed sheet encased in clear plastic- is brief and changes infrequently, save perhaps for the ritual plat-du-jour. if this is Tuesday they must be serving crab cakes.

In bistros,

people do not whisper, they shout, and diners are not on a first-name basis with the harried waitress wrapped in a frilly white apron. In bistros, you might not even get to choose what you eat and drink. The “patron”, or owner, may usurp that right. And in bistros, you will often find yourself chatting across tables with perfect strangers, friends, actors, famous personalities sharing their platter of  French fries or paté while you wait for yours to come sizzling from the kitchen at the end of the room.

In days past,

in Paris in particular, the bistro served as an extension of the family room. Apartment kitchens were small (in fact almost nonexistent), and many Parisians took all their meals at their local café-style bistro. In some cases, they even stored their own napkins there.

Bistro cuisine

is French home cooking at its best, which we have adapted to American and Swiss palates by infusing, adding, or changing ingredients according to the availabilities of the local markets. What we love the most about cooking and eating bistro food is its sense of generosity, of wholeness, of copiousness, simply good food, reasonable prices (maybe not anymore!) good portions, and no foofoo or gimmicks!!

Bon Apetit!

your blogging friend Ulrich Koepf

Wenn Sie von Luzern nach Tessin, der Südschweiz, in Richtung Italien fahren oder von Tessin zurückfahren, sollten Sie die Ausfahrt Altdorf nehmen und einen Zwischenstopp im FIZZ einlegen, um einen der besten Flammkuchen, zusammen mit einem der vielen Cocktails und Getränke die offeriert werden, zu geniessen, wie Mai Tai, Bahama Mama, Long Island Ice Tea, La Bomba usw. Diese moderne, anspruchsvolle Bar-Lounge gehört Roland Gasser und seiner Tochter Jacqueline Muheim und wird von ihnen betrieben. Sie finden Roland hinter der bar und Jacky im Service.

Dieser gepflegte Ort ist wirklich ein Familien-Teamwork-Efford, Jackys Ehemann Andy kümmert sich um Werbung, Marketing und Sound, Faria, Roland’s Gattin, kümmert sich um die Administration. 

Roland ist ein Weltklasse-Koch. Er begann im Clipper Restaurant in Zürich, dann im Palace Hotel in St. Moritz und reiste dann über den Ozean auf die Bahamas, von dort in die USA, wo er in erstklassigen Resorts in Zentral und Südflorida arbeitete.

Vor über 24 Jahren aus den USA in die Schweiz zurückgekehrt, begannen sie in Lieli, Kanton Luzern, und zogen dann nach Altdorf, Kanton URI, um das Restaurant Lehnhof zu übernehmen, da der Lehnhof nach 10 Jahren wegen größerer Renovierungsarbeiten geschlossen wurde übernahmen Sie das Hotel zum Schwarzen Loewen, ebenfalls in Altdorf. Nach 6 Jahren musste das Loewen Hotel auch umfassend renoviert werden, und während dieser Zeit wurde das Konzept „Fizz“ geboren!

Der Ort ist lebhaft mit einer gemischten Menge von Jung und Alt, es gibt eine gute Auswahl auf dem menü wie Flammkuchen, Caesar-Salat, Poulet-Schnitzel-Brot, Beef Tartar um einige zu erwähnen. Probieren Sie auch eines der täglichen Getränkespezialitäten! Und während Sie Ihren Cocktail geniessen, schauen Sie sich die Wandbilder an rund um das lokal, erstellt von Faria’s Sister Nazarine! www.artpal.com/nazkoepf

Fizz ist von Dienstag bis Donnerstag ab 17 Uhr bis 2 Uhr geöffnet – Freitag und Samstag ab 16 Uhr bis 2 Uhr – Tel: 041-871-1456

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